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Blueberry Muffins with Streusel Topping are an easy breakfast or brunch idea! These muffins are big, beautiful, fluffy muffins full of blueberries. The blueberries do not sink to the bottom in the rich cake-like batter. Not overly sweet, but definitely reminiscent of blueberry coffee cake. A perfect breakfast muffin to go with your morning coffee or tea:-)
The streusel topping on these blueberry muffins really takes these cake-like treats over the top! Made with brown sugar, butter, cinnamon, and flour, the crunchy topping is just the "icing on the cake".
Blueberry muffins with streusel topping are full of frozen blueberries, butter, sugar, milk, vanilla etc. All of the classics in a great muffin are found in these easy breakfast muffins. They are a great addition for a breakfast of brunch buffet along with Breakfast Hashbrown Casserole, Banana Chocolate Chip Muffins, Easy Homemade Cinnamon Rolls, Crunchy, Healthy, quick and Easy Granola, with yogurt and fresh fruit, Apple Streusel Muffins, and Raspberry White Chocolate Muffins.
Honestly, though, these blueberry muffins are not just for breakfast. They make a great snack, dessert, or quick lunch as well. I usually bake a double batch so that I can have a dozen in the freezer!
Made in just one bowl, these blueberry muffins only take 10 minutes to mix up and about 20 minutes to bake. You can have a healthy and easy breakfast on the table in just half an hour.
Blueberries were not native to North America, but were brought here by European settlers. In Europe, blueberries had been used in all kinds of baked goods for many, many years. When settlers arrived in North America, they brought blueberry plants with them. Fortunately for us, these first plants accepted the new land they were planted in and have thrived in many parts of North America! Learn about how the blueberry muffin came to be, read: Blueberry Muffin
1. In a small bowl, combine the brown sugar, 1/4 cup flour, 1/4 cup butter, and cinnamon for the topping. Set aside until needed.
1.In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, then mix well.
2.Add the flour, baking powder, and salt, then stir to combine.
3.Fold in the blueberries.
4.Fill lined or greased muffin cups about 1/2 full with the batter. Sprinkle the streusel topping on.
5.Bake at 375°F for 20 minutes or until a toothpick inserted in the center comes out clean.
6.Let sit for 5 minutes before removing to wire cooking racks.
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Apple Streusel Muffins
Raspberry White Chocolate Muffins
Blueberry muffins with streusel topping are full of frozen blueberries, butter, sugar, milk, vanilla etc. All of the classics in a great muffin are found in these easy breakfast muffins. They are a great addition for a breakfast of brunch buffet.
In a small bowl, combine the brown sugar, 1/4 cup flour, 1/4 cup butter, and cinnamon for the topping. Set aside until needed.
In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, then mix well.
Add the flour, baking powder, and salt, then stir to combine.
Fold in the blueberries.
Fill lined or greased muffin cups about 1/2 full with the batter. Sprinkle the streusel topping on.
Bake at 375°F for 20 minutes or until a toothpick inserted in the center comes out clean.
Let sit for 5 minutes before removing to wire cooking racks.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can toss the blueberries in 1 Tbsp of flour if your muffins turn purple. Mine never do, using frozen blueberries in the thick, cake-like batter.
Be careful not to overbake.
Don't overmix the batter, stir the dry ingredients in just until incorporated.
Allow the muffins to cool for 5 minutes in the pan before removing them to a wire cooling rack.
These muffins are best warm! If you are eating them cold, jsut pop them into the microwave for 15-20 seconds.
